The Literate Chef

Posts Tagged ‘Jalapeno’

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Pan Seared Cod Served on a Bed of Spinach – Ginger, Lime, Cilantro, Jalapeño Broth

In Fish, Recipes, Seafood on November 10, 2012 at 5:46 PM

Pan-Seared Cod

(Serves two: Active preparation – 20 minutes, cooking time 20 minutes)

Ingredients:

1 lb. Cod fillets
1 lb. Baby Spinach
Salt & pepper
1 8oz. bottle of Clam Juice
¼ cup fresh squeezed lime juice, about 3 small limes
1 tbsp. minced fresh ginger, 1 piece peeled, about 1 inch square
1 jalapeño pepper, seeds discarded, minced
1 tbsp. chopped fresh cilantro
2 tbsps. extra virgin olive oil
¼ cup dry white wine

Preparation:

1. Pre-heat oven to 450 degrees.
2. Season the fillets with salt & pepper.
3. Steam and drain the spinach, keep it warm.
4. Add the clam juice to a small 1 or 2 qt. pot and bring to a boil
5. When it boils, reduce heat and simmer 10 minutes, then add the lime juice.
6. Add the ginger and jalapeño and continue to simmer.
7. Heat an oven-proof skillet on high and add the olive oil.
8. When oil is shimmering, add the seasoned fish, flat side down, and pan-sear for 4 minutes.
9. Transfer skillet to oven and cook for 3 minutes more, do not turn the fillets.
10. Divide the spinach among 2 deep bowls.
11. Carefully remove the fish to a plate and keep warm.
12. Return skillet to stove top and heat on high.
13. De-glaze pan with white wine and then add the ginger-lime broth.
14. Bring to a boil and then pour over the spinach.
15. Gently place the cod fillets on the spinach and top off with the cilantro.

Serve with a crusty, warmed baguette and Sauvignon Blanc.

Please see: What to Do With a Piece of Cod

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Grilled Swordfish with Pineapple Mango Salsa

In Fish, Recipes, Seafood on August 26, 2011 at 10:49 AM

Grilled Swordfish with Pineapple Mango Salsa Served with Grilled Vegetables and Sautéed Mushrooms

Grilled Swordfish with Pineapple Mango Salsa Served with Grilled Vegetables and Sautéed Mushrooms

(serves six)

I went to the local fish market yesterday, intending to grill a fillet of striped bass and serve it oreganata style for last night’s dinner.  But the fishmonger told me that the season is over; however, he did have a supply of freshly-caught, ‘harpooned swordfish‘. Change of plans necessary!

Ditch the oreganata idea, maybe hold that for a future dish of clams oreganata and head back to the produce market for mangoes, pineapple, jalapenos, red onion, cilantro and limes. Menu changed to Grilled Swordfish with a Pineapple Mango Salsa.

Preparing the Salsa:

2 ripe mangoes, skin and seeds removed, chopped coarsely
2 cups chopped fresh pineapple
½ large red onion, finely chopped
1 cup cilantro, finely chopped
2 jalapeno peppers, seeded and finely chopped
Juice of 3 limes, freshly squeezed
1 teaspoon of chili powder

Mix the above ingredients and lit sit for 30 minutes to blend the flavors.

Preparing the Swordfish:

Swordfish steaks about 1 inch thick (figure 1/2 pound per person)
1/2 cup extra virgin olive oil
Salt and freshly ground pepper to taste

1.    Rub the swordfish steaks with the olive oil and coat with salt and pepper, let fish sit for 15 to 30 minutes at room temperature.

2.   Spray the grill with Pam or other non-stock spray, grill the swordfish steaks on very hot grill for 16-18  minutes, turning once.

Serve the Swordfish with the salsa on top.

We served this with Grilled Summer Vegetables and Aunt Emma’s Sautéed Mushrooms,  as well as several well chilled bottles of Muscadet Sevre-et-Maine Sur Lie.

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